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1
For the tacos:
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In a small bowl combine the sesame oil, rice wine vinegar, sambal and soy sauce.
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3
Put fish into a glass dish and pour the sauce over ti.
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4
Marinate the salmon for 30 minutes.
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5
In a non-stick pan, add the 2 teaspoons of vegetable oil and heat it to medium-high heat.
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6
Add the salmon, flesh side down and let cook for 3 minutes with a lid on the pan.
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7
Flip the salmon and let the fish cook all the way through, about 5 more minutes.
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8
Remove pan from heat and set aside.
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9
Heat the tortillas in a non-stick pan over medium high heat until hot on both sides and a little crispy.
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10
Divide the salmon among the tortillas and top with mashed avocado and lime juice.
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11
Top with the Asian slaw and the fresh cilantro as well.
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12
For the slaw:
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13
Peel the carrots into long thin ribbons with a carrot peeler.
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14
Mix all of the prepped slaw ingredients together in a bowl and set aside.
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15
For the vinaigrette: Mince the red chili, keeping all of the seeds and veins.
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16
Add the ginger, garlic and cilantro in with the chili in a small bowl.
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17
Add the oil and the vinegar into the bowl, and stir to combine.
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18
Pour the dressing over the slaw vegetables, and add the chopped peanuts and lime zest.
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Toss everything to combine.
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20
This can be made and refrigerated for up to several hours.
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21
The cabbage is so sturdy, that nothing will wilt.
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22
Before serving, add the toasted sesame seeds.
